Blue Cheese, Bacon Jam Burger

Try this burger recipe from Chef Brooke Williamson featuring Ground Ribeye and Ground Chuck, blue cheese and a bacon jam

Blue Cheese, Bacon Jam Burger:
  • 3/4 pounds beef Ground Ribeye plus 3/4 pounds Ground Chuck (or other available 70/30 Ground Beef)
  • 1 medium yellow onion
  • 1 garlic clove
  • 6 tablespoons unsalted butter, softened
  • 4 onion Kaiser rolls
  • Iceberg lettuce, shredded
  • Salt & pepper to taste
Blue Cheese Aioli:
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1 cup canola oil
  • 1 lemon
  • alt and pepper to taste
  • 1/2 cup blue cheese crumbles
Tomato Bacon Jam:
  • 4 medium or large Roma tomatoes
  • 1 medium shallot
  • 3 garlic cloves
  • 2 tablespoons brown sugar
  • Olive oil as needed
  • Sherry vinegar to taste
  • Salt & pepper to taste
  • 4 slices bacon, crisped and small diced
Blue Cheese, Bacon Jam Burger:
  1. Mix together the Ground Ribeye and Ground Chuck in a bowl (or other 70/30 Ground Beef). Use gentle hands to break up the beef and combine. Form four 6-ounce patties and place on a clean plate or tray, wrap and place in the refrigerator until you are ready to cook.
  2. Peel and slice the yellow onion into thin rounds, no thicker than 1/8”. Heat a large cast iron pan over medium high heat. Slice the onion rings into the pan and cook until they begin to brown and caramelize. Stir them around to get color on both sides. When they are nicely browned and softened, take them out the pan and reserve until you are ready to plate.
  3. Grate the garlic clove on a microplane or finely mince using a sharp knife. Combine with the softened butter and spread the butter onto the tops and bottoms of the onion Kaiser rolls.
  4. Toast the rolls in a large cast iron pan over medium low heat until golden brown and crisped. Remove from the pan and reserve until you are ready to plate.
  5. Remove the burger patties from the fridge and season both sides with salt and pepper. In the same cast-iron pan, cook the patties over medium heat until they register 160°F when tested with a meat thermometer from the side of the burger.
  6. To assemble the burgers, thinly spread blue cheese aioli (see recipe below) over the top and bottom of the toasted onion Kaiser roll. Place a burger patty on the bottom of the roll, top with tomato bacon jam (see recipe below), griddled onions, and shredded lettuce. Finish by capping the burger with the top of the onion Kaiser roll and enjoy!
Blue Cheese Aioli:
  1. Place the egg yolk and Dijon mustard in the bottom of a medium sized bowl with a folded towel placed underneath it. Beginning drop by drop, whisk in the canola oil. You will want to go very slowly at first to create a stable emulsion. As you continue along, you can start adding in more oil at a time, in a steady stream until you have a thickened aioli base. Patience with this will pay off, err on the side of slower if you are new to making aioli.=
  2. Season the aioli with juice from half a lemon, salt & and pepper. Fold in the blue cheese crumbles so that they are evenly distributed and taste again, correcting for seasoning if necessary.
Tomato Bacon Jam:
  1. Preheat oven to 275°F. Remove the stem end of the tomatoes and slice into quarters. Peel the shallot and slice into thin rings, approximately 1/8” thick. Peel and roughly chop the garlic.
  2. In a large bowl, place the tomato wedges, shallot rings and chopped garlic. Sprinkle with brown sugar and drizzle olive oil over and toss to combine. Season with salt and pepper and toss once again to distribute all of the seasonings. Lay out the tomatoes, shallots, and garlic onto a parchment paper lined sheet tray. Take a few minutes to carefully arrange the tomatoes cut side up. This will help evaporate moisture and concentrate flavor.
  3. Roast low and slow until the tomatoes have lost a good amount of their moisture and the shallots and garlic begin to caramelize, approximately 1 to 1 ½ hours. Begin checking after 45 minutes of cooking, if you see too much color developing on the shallots or garlic, simply scoop them out with a spoon and reserve them until the tomatoes are cooked and ready. The tomatoes should have deepened in color, but still have some moisture - something in between fresh and a sun-dried tomato. Remove the roasted tomato, shallot and garlic and scrape all of it into the bowl of a food processor and pulse to combine. The mixture should still have texture - you don’t want a totally smooth puree.
  4. Season with sherry vinegar and adjust salt and pepper if needed. Right before you are ready to use it, fold in the crispy diced bacon.

Nutrition information per serving, 4 servings: 788 Calories; 49.42 g Total Fat (18.8 g Saturated Fat; 0.7 g Trans Fat; 4.2 g Polyunsaturated Fat; 19.6 g Monounsaturated Fat); 184 mg Cholesterol; 726 mg Sodium; 38 g Total Carbohydrate; 2.4 g Dietary Fiber; 7.0 g Total Sugars; 2.8 g Added Sugars; 46.5 g Protein; 340.5 mg Calcium; 5.2 mg Iron; 353 mg Potassium; 738.4 mg Riboflavin; 13.2 mg Niacin; 0.8 mg Vitamin B6; 3.3 mcg Vitamin B12; 353 mg Phosphorus; 8.5 mg Zinc; 40.6 mcg Selenium; 78.8 mg Choline. 

Chef Brooke Williamson

chef's tip

If you ask your butcher, they will often grind Ribeye Steak for you for this recipe. When making the aioli, if you are still having problems keeping the bowl steady with just a towel, you can also line a towel into a medium sized pot that will hold the base of the bowl. If you prefer, you could also mix ½ cup of blue cheese crumbles into 1 cup of your favorite brand of mayonnaise.